Hearty Chicken Soup (Print Version)
# Ingredients:
01 -
1 medium onion, chopped finely.
02 -
3 cloves of fresh garlic, minced.
03 -
1 jalapeño, seeded and diced.
04 -
1 tablespoon olive oil for making the soup.
05 -
1 teaspoon of chili powder blend.
06 -
1 teaspoon cumin powder.
07 -
About 1 pound (2 medium) chicken breasts.
08 -
1 (20 oz) can of crushed tomatoes.
09 -
32 oz (4 cups) chicken stock.
10 -
A 14 oz can of black beans, drained and washed.
11 -
1 medium can (14 oz) of corn kernels, drained.
12 -
Half a cup of chopped, fresh cilantro leaves.
13 -
Juice from one fresh lime.
14 -
1 teaspoon salt for seasoning.
15 -
1/4 cup of olive oil to fry tortilla strips.
16 -
8 small corn tortillas (6-inch size).
17 -
1 ripe avocado cut into chunks or slices.
18 -
Lime wedges for serving.
# Instructions:
01 -
Warm some oil in a skillet over medium heat. Slice tortillas into thin pieces. Fry them in small batches till they’re golden and crispy. Let them dry on a paper-lined tray.
02 -
In a large soup pot, warm some oil. Toss in the onion, jalapeño, and garlic. Cook till they soften and smell amazing.
03 -
Add chicken, spices, canned tomatoes, stock, and half the chopped cilantro to the pot. Bring to a boil, then lower heat to gently simmer for 25 minutes.
04 -
Remove the chicken, shred it with forks, and put it back in the pot. Stir in freshly squeezed lime juice. Let it cook on low for another 5 minutes.
05 -
Spoon soup into bowls. Garnish with tortilla strips, chunks of avocado, fresh cilantro, and a lime wedge.
# Notes:
01 -
To keep them crispy, fry tortilla strips right before serving.
02 -
Use more or less jalapeño depending on your heat preference.
03 -
Set aside some cilantro for garnishing at the end.